Black sesame spaghettoni

PT20M

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Black sesame spaghettoni

1
To begin, cook the spaghettoni in salted boiling water for 8–10 minutes
2
Toast the sesame seeds in a dry frying pan until they begin to pop and smell nutty
3
Soften the onion in a saucepan with a little water. When soft, add the vinegar, sugar and a pinch of salt and braise on a low heat for 5–10 minutes, ensuring it doesn't stick
  • 100g of red onion, finely chopped
  • 3 tbsp of grape vinegar
  • 30g of caster sugar
  • salt, to season
4
Transfer to a blender and blend with the black sesame seeds (reserving a handful of the seeds for garnish) until smooth. Return to the pan and add the raisins and colatura di alici
5
Drain the pasta and transfer to the pan with the sauce. Mix well, add some lemon zest and serve with the toasted sesame seeds sprinkled over the top
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